Soused mackerel with crème fraîche & capers
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Swedish cranberry meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 25
Skip to ingredients
- 2 tbsp sunflower oil
- 1 onionfinely diced
- ½ tsp ground mace
- 500g minced beef
- 100g dried cranberries
- 1 egg yolk
- cranberry or lingonberrysauce, to serve
Nutrition: per meatball
- kcal69
- fat4g
- saturates2g
- carbs3g
- sugars3g
- fibre0g
- protein4g
- salt0glow
Method
step 1
Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Cool.
step 2
Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to 2 days.
step 3
Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce for dipping.
